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940 积分 2021-03-29 加入
A Review of Electromagnetic Fields in Cellular Interactions and Cacao Bean Fermentation
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Current upstream and downstream process strategies for sustainable yeast lipid production
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Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon
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VARIETAL AND HARVEST INFLUENCE ON THE SENSORY CHARACTERISTICS OF CHOCOLATES MADE WITH COCOA FERMENTED WITH DIFFERENT PULP CONTENTS
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Assessing cacao beans fermentation degree with improved YOLOv8 instance segmentation
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(S)-2,5-dioxopyrrolidin-1-yl-1-(4,6-dimethoxy-1,3,5-triazin-2-yl)pyrrolidine-2-carboxylate derivatization combined with UPLC/ESI-MS/MS as a powerful method for dipeptide determination in foods: an application example in fermented cocoa beans
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Impact of solar pre-drying and yeast starter inoculation treatments on volatile compounds in cocoa (Theobroma cacao L.) beans from Southwestern Colombia
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Banana and apple extracts with efficient microorganisms and their effect on cadmium reduction in cocoa beans (Theobroma cacao L.)
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Multiomics analysis reveals microbial diversity and activity through spontaneous fermentation of Theobroma cacao
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Effects of processing methods of unfermented cocoa beans from Indonesia on the chemical and physical characteristics of butter and cake
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